Substitute for Bakers Chocolate?

[BrianMorin]

I am wondering if I can substitute cocoa powder, in someway, for bakers chocolate in the bar form??? I feel that one might have to add some butter or milk, or something to the cocoa to give you a working consitance. Or maybe you can just use in as is (with the possible addition of sweetener) to a milk based food??? Questions, questions, questions...

If someone has some suggestions they would be much appreciated.

 

[GB]

Bakers chocolate is unsweetened and cocoa powder is sweet so I do not think one would make a good sub for the other.

What are you making where you would want a substitute?

 

[jennyema]

Bakers is also a brand of chocolate.

From Joy of Baking.com

"To convert a cake recipe that uses bittersweet or semisweet chocolate to one using cocoainformation taken from Rose Levy Beranbaum's Cake Bible)

Substitute 1 tablespoon plus 1 3/4 teaspoons (9.5 grams) of cocoa, 1 tablespoon plus 1/2 teaspoon (14.5 grams) granulated white sugar, 1 1/2 teaspoons (7 grams) unsalted butter for every ounce (28 grams) of bittersweet or semisweet chocolate. Also, dissolve the cocoa in at least 1/4 cup (60 ml) hot liquid to bring out the cocoa's full flavor.

To convert a cake recipes that uses unsweetened chocolate to one using cocoa: (information taken from Rose Levy Beranbaum's Cake Bible)

Substitute 3 tablespoons (18 grams) cocoa plus 1 tablespoon (14 grams) unsalted butter for every 1 ounce (28 grams) of unsweetened chocolate. Dissolve the cocoa in at least 2 tablespoons of liquid in the recipe to bring out the cocoa's full flavor."

 

[BrianMorin]

Bakers chocolate is unsweetened and cocoa powder is sweet so I do not think one would make a good sub for the other.

What are you making where you would want a substitute?

Hi GB, I am talking about 100% cocoa, un-sweetened and unadulteraded, right from the cocoa bean. Rosted and ground.

 

[BrianMorin]

Bakers is also a brand of chocolate.

From Joy of Baking.com

"To convert a cake recipe that uses bittersweet or semisweet chocolate to one using cocoainformation taken from Rose Levy Beranbaum's Cake Bible)
Substitute 1 tablespoon plus 1 3/4 teaspoons (9.5 grams) of cocoa, 1 tablespoon plus 1/2 teaspoon (14.5 grams) granulated white sugar, 1 1/2 teaspoons (7 grams) unsalted butter for every ounce (28 grams) of bittersweet or semisweet chocolate. Also, dissolve the cocoa in at least 1/4 cup (60 ml) hot liquid to bring out the cocoa's full flavor.
To convert a cake recipes that uses unsweetened chocolate to one using cocoa: (information taken from Rose Levy Beranbaum's Cake Bible)
Substitute 3 tablespoons (18 grams) cocoa plus 1 tablespoon (14 grams) unsalted butter for every 1 ounce (28 grams) of unsweetened chocolate. Dissolve the cocoa in at least 2 tablespoons of liquid in the recipe to bring out the cocoa's full flavor."

Bingo! Thanks a lot...

 

[randall27]

Hi Brain;
use a high quality red cocoa because of it`s high cocoa butter content.
The ratio is three tlbs. cocoa plus one tlbs. butter for a one ounce square
of unsweetened chocolate. Good luck and let me know what you made and how it tuned out.
T.T.F.N
Randall 27.

 

[BrianMorin]

Hi Brain;
use a high quality red cocoa because of it`s high cocoa butter content.
The ratio is three tlbs. cocoa plus one tlbs. butter for a one ounce square
of unsweetened chocolate. Good luck and let me know what you made and how it tuned out.
T.T.F.N
Randall 27.

Thanks Randall; I'm going to be making chocolate cheese cake with citrus zest (orange, lime and lemon) and a touch of the juice from all three.

 

[BrianMorin]

...To convert a cake recipes that uses unsweetened chocolate to one using cocoa: (information taken from Rose Levy Beranbaum's Cake Bible)

Substitute 3 tablespoons (18 grams) cocoa plus 1 tablespoon (14 grams) unsalted butter for every 1 ounce (28 grams) of unsweetened chocolate. Dissolve the cocoa in at least 2 tablespoons of liquid in the recipe to bring out the cocoa's full flavor."

Hi Jennyemma:

I went onto the Karft website to find out how many squares there was in an ounce and could not find the answer. I left them a message, but probably will not recieve an answer till Monday; I am wanting to make a chocolate cheese cake this week-end. If you know the answer, which I'm pretty sure you do, please give my cage a shake.

Thanks :

 

[Michael in FtW]

I'm still not really sure of which direction you are going here, Bri - but generally a "square" of baking chocolate is 1 oz - but read the label to double check.

Since you mention the Kraft website - are you trying to make one of the Kraft Chocolate Cheesecake recipes using cocoa powder instead of bar chocolate?

Jennyema gave you some good advice a couple of days ago ... but here is another "how to sub chocolates" website at Baking 911

 

[mish]

Bri, I don't know the conversion, but I'll rattle your cage anyway. I wonder if you could use a tsp or so of instant coffee granules. Never tried it myself.

Here are a few recipes for chocolate cheesecake that don't include Baker's Chocolate. Perhaps you can tweak the recipe to your liking. (The coffee liqueur and maple syrup sound interesting.)

http://www1.xe.net/lowfat/recipes/des_0003.htm


http://cheesecake-recipes.kraftfoods.com/cheesecake_31.html
(I would definitely omit the cookies on the outside here .)


http://cake.allrecipes.com/AZ/DibticFrindlyChcltChsck.asp

 

[BrianMorin]

I'm still not really sure of which direction you are going here, Bri - but generally a "square" of baking chocolate is 1 oz - but read the label to double check.

Since you mention the Kraft website - are you trying to make one of the Kraft Chocolate Cheesecake recipes using cocoa powder instead of bar chocolate?

Jennyema gave you some good advice a couple of days ago ... but here is another "how to sub chocolates" website at Baking 911

Thanks Micheal, I've taken note of the site. The problem I was having was this: the recipies were saying i.e. one square of chocolate, the great information that Jennyema gave me was saying 28g or 32g (plus oz equivalents). I wanted to believe that one square was an oz or 28 grams but dared not... ← if you didn't know this is a chicken.

Thanks Micheal...

 

[BrianMorin]

Bri, I don't know the conversion, but I'll rattle your cage anyway. I wonder if you could use a tsp or so of instant coffee granules. Never tried it myself.

Here are a few recipes for chocolate cheesecake that don't include Baker's Chocolate. Perhaps you can tweak the recipe to your liking. (The coffee liqueur and maple syrup sound interesting.)

http://www1.xe.net/lowfat/recipes/des_0003.htm


http://cheesecake-recipes.kraftfoods.com/cheesecake_31.html
(I would definitely omit the cookies on the outside here .)


http://cake.allrecipes.com/AZ/DibticFrindlyChcltChsck.asp

Waw, this is great. To late for my present needs, but is on my future cheese cake list. When I make cheese cake for a friend I make it with all the works, fat and all, but for myself I think I could use something with a little bit less fat and sugar. These recipes are definitely worth checking out.

Oh ya, I'd lose the cookies too.

Thanks

 

[BrianMorin]

Hi Brain;
use a high quality red cocoa because of it`s high cocoa butter content.
The ratio is three tlbs. cocoa plus one tlbs. butter for a one ounce square
of unsweetened chocolate. Good luck and let me know what you made and how it tuned out.
T.T.F.N
Randall 27.

Chocolate cheese cake. and I'll let you know.

Sorry but what is T.T.F.N. ← Newbee to the chat scene

Thanks Randall